Chickpea, Spinach & Italian Sausage Soup
Shared with me by: Ben (son)
Super healthy and full of flavor! Also very easy and quick to make
Ingredients
- 19 oz. Italian turkey or chicken sausage (regular, hot or sweet)
- ½ c. chopped onion (medium onion), finely diced
- 1-2 Tbls. olive oil
- 3 oz. tomato paste (a little over 1/3 cup)
- ½ t. garlic powder
- ½ t. oregano
- ½ t. dried basil
- ½ t. dried parsley
- ½ t. ground pepper
- ½ t. Italian seasoning
- pinch of salt
- 6 c. chicken stock (Chicken Basics)
- 2 cans chickpeas, drained and rinsed
- 5 to 10 oz. fresh baby spinach, washed and stems removed - see Note
Instructions
Drizzle a little olive oil into a large pot over medium-high heat. Add sausage with onion and cooking, breaking meat into pieces, until browned and cooked through; drain grease.
Stir in tomato paste with seasonings and cook, stirring for 30 seconds.
Add chicken stock and chickpeas, cover and bring to a boil. Then reduce heat to medium, simmer covered for 7 minutes.
Uncover, stir in spinach (amount to your liking) and simmer uncovered until the spinach has wilted (about 5 minutes). Season with salt and pepper, to taste.
Serves 4
NOTE: I used Jenni-O Italian Sausage links, casings removed.
Original recipe called for 10 oz. of spinach, I prefer using just 1 bag/package (5 oz.) vs. two (that is a lot). Use as much as you prefer.